Serves 12 Difficulty
1/4 pound gf bacon 5 cups water 1 teaspoon salt 3 cups polenta (coarsly ground corn meal) 6 ounces gf gorgonzola cheese 1/2 cup parmesan cheese, grated 2/3 cup cream 4 Tablespoons butter, melted 1 Tablespoon basil, cut into thin strips
Preheat oven to 400 degrees F.
Butter a large baking dish.
Chop bacon into small dice.
In a heavy skillet fry bacon until well browned. Drain on paper towel.
In a large saucepan bring water and salt to a boil. Pour polenta into boiling water in a thin stream, stirring constantly. Keep water boiling entire time to prevent lumps from forming. Continue stirring until mixture begins to thicken. Polenta is done when it pulls away from sides of pot.
Stir cooked bacon into polenta, mixing thoroughly.
Using a wet spoon, scoop out portions of polenta and shape into smooth ovals (gnocchi)in your hands.
Arrange gnocchi in baking dish, slightly overlapping and leaning on each other. Crumble gorgonzola and scatter over gnocchi. Sprinkle with parmesan cheese, then top evenly with cream. Drizzle with a little melted butter.
Bake for 25 to 30 minutes, basting frequently with melted butter.